Corfu has a long history of gastronomy –so similar in terms of ingredients but also so different in its interpretation –to the rest of Greece’s culinary traditions- with influences ranging from its Mediterranean landscape to its Venetian occupation. The cuisine …

Sary cold cuts never cease to “amuse our bouche” either used as a cooking ingredient or served as a meze to accompany a glass of tsipouro or beer. Sary’s smoked sausage is produced according to traditional methods and flavored with …

The Cool Hunter, one of the most-read culture and design sites globally has recently made a story on “Biribildu Souvlaki” a super cool gyros and souvlaki serving place in the south suburb of Athens Kalamaki. “Biribildu is a new souvlaki …

Kavourmas is a traditional cold cut of Northern Greece, Thrace in particular, and the way it is produced in cylindrical sticks it looks like a long sausage. It consists of boiled meat pieces mixed with their broth and it has …

The Mediterranean quality meat Goat or kid meat is red, delicious and largely cooked and eaten in Greece and other Mediterranean countries, since ancient times. The domestic breed, the local Greek goat, has been living in the territory since antiquity …

Chopped or on the spit, deliciously Greek! Lamb is the meat from young sheep that are less than one year old. Its lean and high in protein meat is very healthful and extremely delicious, having a very tender and buttery …

The Cool Hunter, one of the most-read culture and design sites globally has recently made a story on Farma Kreaton (Meat Farm), a super cool meat restaurant located in Komotini, in Northern Greece. Farma kreaton is located at the …

The high quality of the Greek countryside Livestock production in Greece is of high quality and excellent taste due primarily to the rich biodiversity of Greek pastures. Red and white meat, as well as goat milk, are delicious and of …